Creamy clam chowder recipe

This East Coast favourite makes for a delicious starter. Or pair it with a salad for a satisfying lunch. The mushrooms give this soul-warming soup a hearty texture.

by Emily Richards PH Ec.

208 cal Serves 4

Prep time 0h 15m

Cook time 0h 15m

Total time 0h 30m

Directions

Step 1

In a soup pot, heat oil over medium heat and cook mushrooms, onion, garlic, celery, parsley and tarragon for about 8 minutes or until liquid starts to evaporate. Stir in flour until well coated.
Step 2

Pour in milk and broth; bring to a gentle boil. Stir in clams and corn and simmer gently for about 5 minutes or until thickened and bubbling slightly.

Tips

Lactose intolerant? Replace the milk with lactose-free milk or an unsweetened, fortified soy beverage.

You can use fresh or frozen corn in this recipe. No need to thaw the frozen corn before using.

Spice up the soup with a few grinds of pepper or a dash of hot sauce.